Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

This is one of those quick and easy recipes if you plan it right.

Make the marinade before you go to bed.  Possibly cut the chicken. When you get home from work or wherever, mix the 2 and go walk the dogs.  Boom! 30 minutes has passed, and you have marinated chicken.

D made this and it was really good. It had a lot of flavor and wasn't overly spicy.

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

Photo by ALB

Hands-on Time: 35 Mins
Total Time: 1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

Ingredients
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water 3/4 cup
(1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds

Ingredients
Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutritional Information
Calories: 433; Fat: 12g; Sat fat: 2.2g; Mono fat: 3.9g; Poly fat: 3.6g; Protein: 33.5g; Carbohydrate: 45.2g; Fiber: 2.9g; Cholesterol: 125mg; Iron: 6.3mg; Sodium: 649mg; Calcium: 54mg

COOKING LIGHT, March 2012

11 Smart Points (my additions/subtractions at 6 servings )